White Chocolate Raspberry Scones

🧂 Ingredients

• 250 g all-purpose flour
• 100 g granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 115 g unsalted butter

  cold and cubed
• 1 large egg

  cold
• 100 g heavy cream

  cold
• 1 teaspoon vanilla extract
• 100 g raspberries

  fresh or frozen (see notes), roughly chopped
• 1 tablespoon all-purpose flour

  for coating
• 100 g white chocolate

  roughly chopped
• 1 tablespoon heavy cream

  for brushing
• 3 tablespoons coarse sugar

  for sprinkling

Instructions

• 1 Prep: Line a baking sheet with parchment paper and set aside.
• 2 Dry ingredients: In a large mixing bowl, stir together flour, sugar, baking
  powder, and salt.
• 3 Cut butter into dry mixture: Add the cubed butter and toss to coat in the flour
  mixture. Use a dough blender or your fingers to break the butter down into
  pea-sized pieces, tossing to mix into the flour occasionally.
• 4 Wet ingredients: In a separate small bowl, whisk together the egg, heavy cream,
  and vanilla extract.
• 5 Combine wet and dry: Make a well in the middle of the flour mixture. Pour the
  egg mixture into the well. Mix it all together until it forms a soft, shaggy
  dough that holds together when pressed.
• 6 Raspberries: Toss the raspberries in flour until coated and then add them to the
  dough.
• 7 White chocolate - Add the white chocolate chunks. Gently fold the raspberries
  and white chocolate into the dough a few times just until they're distributed.
• 8 Press dough together: Turn the dough out onto a lightly floured surface. Use
  your hands to press the dough together. If it's too floury and won't hold
  together, you can fold it onto itself 1-2 times but don't knead or overwork the
  dough. Press the dough into a flattened disc shape about 1" thick.
• 9 Cut wedges: Use a bench scraper or a knife to cut the dough into 8 wedges.
  Transfer the wedges to your lined baking sheet, leaving about 2" in between each
  scone.
• 10 Chill and preheat: Let the entire baking sheet chill in the fridge (in the
  freezer if you used frozen raspberries) while you preheat the oven to 400°F.
• 11 Brush scones: Right before baking, brush the scones with a thin layer of heavy
  cream. Sprinkle the tops of each scone with coarse sugar.
• 12 Bake: Bake scones for 18-20 minutes or until lightly golden brown. Let the
  scones cool on the baking sheet until firm enough to transfer to a wire rack or
  enjoy them warm.

Nutrition Info